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Roasted Red Pepper Bolognese

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"When I was a kid, bell peppers were one of my main food groups. My dad would pile them high atop his Friday Night Pasta Bake, and they'd slow-roast in the oven until they turned sweet. I swear, they were candy-like�and so addicting. I riffed on Dad's idea a bit and cooked up this dish, which not only has a creamy roasted red bell pepper sauce but also thinly sliced bell peppers. This Bolognese still feels like your grandma's�a classic is a classic for a reason�but with additional flavor from the extra veggies. After you toss the sauce up with rigatoni, you finish the dish with burrata for another layer of creaminess. Add a sprinkle of basil, and everyone at the dinner table will be mumbling 'yummm' between mouthfuls."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil
◦ 3 medium shallots, chopped
◦ 2 red bell peppers, seeded and thinly sliced
◦ 6 cloves garlic, finely chopped or grated
◦ 1 pound lean ground beef, lamb, or chicken
◦ � pound ground spicy Italian chicken sausage (see Note)
◦ 2 tablespoons dried oregano
◦ 2 tablespoons dried basil
◦ Fine pink Himalayan salt and freshly ground black pepper
◦ Crushed red pepper flakes
◦ 1 (16-ounce) jar roasted red peppers, drained
◦ 1 (6-ounce) can or (4.5-ounce) tube tomato paste
◦ 2 sprigs of fresh thyme
◦ ⅓ cup grated Parmesan cheese
◦ 1 pound rigatoni, or pasta of your choice
◦ 8 ounces burrata cheese, at room temperature
◦ Fresh basil leaves, for serving



Recipe

Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the shallots and bell peppers. Cook, stirring occasionally, until the shallots are soft and fragrant, about 5 minutes. Add the garlic, beef, sausage, oregano, and dried basil, and season with salt, pepper, and red pepper flakes. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes.

Meanwhile, in a food processor or blender, combine the roasted red peppers and tomato paste. Pur�e until smooth, about 30 seconds.

Add the red pepper pur�e and 2 cups of water to the pot. Add the thyme and season with salt and black pepper. Stir to combine well. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the flavors are melded, about 3 hours. Discard the thyme. Stir in the Parmesan. If the sauce is too thin, cook over medium heat, uncovered, until thickened, 20 to 30 minutes more.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain.

Put the pasta in the sauce and toss well. Divide the pasta among bowls, top with the burrata and fresh basil, and serve.

Serves 8






❧ Note:
I buy spicy Italian chicken sausage at Whole Foods. If you can't find it, you can use spicy Italian pork sausage, or you can make your own by adding the following spice mix to one pound of ground chicken: 1 tablespoon each of fennel seeds (I like to toast them first), dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of ground cayenne (or less, if you don't want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika, and crushed red pepper flakes. This spice mix is great on grilled meat and vegetables, too! It'll keep in your pantry in an airtight container for a few months.